Syn Free Asian Pulled Pork | Slimming World

Oh man, Syn Free Pulled pork with BBQ Sauce is one of my favourite things in the world. Especially in the summer, load one up in the BBQ and let it cook low and slow. We love Asian food, so thought we’d give pulled pork a twist with this Syn Free Asian Pulled Pork.

syn free asian pulled pork | Slimming World


For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

You’re more than welcome to just have the Syn Free Asian Pulled Pork on its own, but we made them into some rather colourful mini tacos/wraps.

Making the Syn Free Asian Pulled Pork into wraps makes it so much easier to eat, and you can get 4 mini wraps out of a Weight Watchers white wrap (you can use them as your HEB).

syn free asian pulled pork | Slimming World

As a result, we’ve included all the separate components to this Syn Free Asian Pulled Pork – the spicy dressing and the carrot and red cabbage salad.

I urge you to try this Syn Free Asian Pulled Pork with all of the bits combined. It’ll blow your mind. The acidity of the salad compliments the savoury-ness of the Syn Free Asian Pulled Pork and the dressing gives it a spicy zing.

syn free asian pulled pork | Slimming World

The carrot and red cabbage salad is ridiculously easy to make. The lime juice adds such freshness and zing to this Syn Free Asian Pulled Pork recipe. It’s pretty similar to our Syn Free Asian salad, just minus the fish sauce. If the idea of fish sauce creeps you out – just leave it out.

syn free asian pulled pork | Slimming World

The Spicy Sauce for this recipe is made of Quark, Sriracha and rice vinegar. Ok, ok.. I know Quark can be pretty rank when used the wrong way. But you wouldn’t know this was made with Quark!

If you like things with a little more heat, feel free to add more Sriracha or even some chilli powder.

syn free asian pulled pork | Slimming World

As I mentioned earlier one Weight Watchers white wrap counts as your HEB. Simply cut it into quarters and enjoy! You could also use a Be Free wrap – but they tend to be a little expensive for what you get.

Please note, the Syn value of Weight Watchers Wraps has changed, but they are still an HEB option. However, if you do not use them as an HEB you should now Syn them at 6 Syns each.

Weight Watchers Wrap

How do I cook this Syn Free Asian Pulled Pork

Cooking the pork is pretty easy. Just give it a rub with the spice mix in the recipe below. It smells SO nice. Make sure to cut all visible fat from the pork mind, otherwise it won’t be Syn free.

syn free asian pulled pork | Slimming World-16

Then you want to pop in into the slow cooker where all the other ingredients are…

syn free asian pulled pork | Slimming World-16

Then cook for 6 hours & et voila your kitchen will be full of the most amazing smell!

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Syn Free Asian Pulled Pork | Syn Free Slimming World |13 Weight Watchers Smart Points | 427Kcal |

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Syn Free Asian Pulled Pork

Votes: 12
Rating: 4.67
Rate this recipe!


Prep Time

Cooking Time

portion 15 muntes 6 hours



Slimming World 

627kcal 13

Smart Points (Flex/Freestyle)



Per portion Per portion Per portion
Suitable For Freezing icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

To make the Asiain Pulled Pork
  1. Rub the pork all over with the five-spice powder and salt
  2. Add the chicken stock, soy sauce, chilli flakes, rice vinegar, orange zest and Sriracha to the slow cooker
  3. Add granulated sweetener and mix until it's dissolved in the cooking liquor. Add the scallions, garlic and ginger. Place the pork in, and make sure it's coated well
  4. Put the lid on the slow cooker, set it on High, and cook for 4 hours
  5. After 4 hours turn the slow cooker down to Low and cook until the meat is very tender and cook for another 2 hours
  6. Remove the pork and transfer the sauce to a pan (or turn the slow cooker on to saute if it has that setting) and allow the sauce to reduce by a half
  7. Meanwhile, shred the pork with 2 forks and place it in a bowl
  8. Remove the vegetables from the sauce and pour it through a fat separator, then stir it through the shredded pork
  9. Cut each wrap into 4 quarters, then put a spoonful of the pork mix in each quarter. Fold the edges up so they look like a taco. Put some of the Slaw on top of the pork, then top with a couple of spoons of the spicy sauce
To make the Spicy Sauce
  1. Mix all the ingredients together well.....yes it's that easy!!
To make the slaw
  1. Place the shredded cabbage & carrots in a bowl - set aside
  2. Mix the lime juice, rice vinegar, Sriracha & fish sauce (if using) in a bowl. Mix until the Sriracha is dissolved
  3. Pour the mix over the shredded carrot and cabbage & toss to coat well

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. Hi. I was just wondering if I can make this without a slow cooker, low and slow in the oven? How would I need to adjust the recipe. Thanks.

    1. Hi Eimer
      You could definitely cook this dish low and slow in the oven. You’d need to seal the dish in foil and keep an eye on the amount of liquid while it’s cooking. The beauty of a slow cooker is that it retains most of the moisture. I’d recommend keeping some extra stock on standby to ‘top up’ as necessary, and turn the pork regularly so that it doesn’t dry out.

    1. Hi Erica
      I’d split the difference, after 4 hours, give it a stir and cook for another hour. As long as the meat is tender you’re good to go!

    1. Hi Will
      Yes, it can be done in the Instant Pot. You’d need to prepare the ingredients in the same way as for the slow cooker.
      Depending on the size of the pork joint you use, it will need at least 60 minutes on manual, then NPR.
      If the pork doesn’t shred easily, you would need to add some extra cooking time. 🙂

    1. Hi Stephanie,
      Apologies, the correct amount is 627 cals. The Pinterest card will be adjusted accordingly, as it was obviously a typo when the Pin was created. Many thanks for alerting us to this. 🙂

  2. Absolutely loved this recipe. Was wondering if I could still do this with pork loin chops or pork strips? Obviously I wouldn’t cook it for quite so long but would I need to change any amounts of the ingredients?

    1. Hi Liz
      You’d need to be careful, as smaller pieces of pork may become dry and tough compared to a pork joint. The other ingredients shouldn’t need to change. Thanks for getting in touch!

    1. Hi Laura
      The Soy forms part of the cooking liquor in this recipe, which is cooked for a long time in the slow cooker. The recipe instructions then tell you to simmer until reduced by half and use a fat separator to remove fat to create the sauce, which is then mixed through the shredded pork. It works, and it’s delish! 😉

  3. Hi, what is a fat separator? I’ve seen it mentioned in a couple of recipes and I’ve never heard of it. Is it a machine? Or a device like a sieve?

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!